Shankarpouly / Shankarpali
This was one of our favorite after school snacks that mom made often. Also haapens to be a popular Maharastrian snack. Tastes so good with that evening cup of tea/coffee. Mom and I made it around this Diwali after a really long time… Comes in spicy and salt- n-sweet versions…so take your pick!
All purpose flour 4 cups
Sooji fine 1 cup
Butter 1 cup/ 2 sticks
Salt to taste
Red Chilli powder 1tsp and pinch of hing (for the spicy version)
Sugar 2tsps (for the sweeter version)
Oil for frying
In a wok, dry roast the maida and sooji for about 5 minutes on a low flame. In a mixing bowl, whip 2 soft sticks of butter until soft. Add salt and sugar or red chilli powder/ hing. Fold in the flour/sooji to the butter into a dough like consistency. Knead the dough well and using a rolling pin flatten it out into a circle, a little thicker than you would for rotis, about 1/4 ” thickness.
Using a pizza cutter make approximately 2×2 cm squares or diamonds and drop them gently into the heated oil in the frying pan. Deep fry until golden brown. Let cool and enjoy with garam chai!
Tip: Knead the dough really well before rolling it out. Take care not to over heat the oil, otherwise the outside will get brown and somewhat burnt and the inside will remain uncooked.